Brazilian carrot cakes are different from American carrot cakes. The texture is more like a coffee cake and the crispy chocolate topping is a trade mark of Brazilian cakes, especially the ones kids buy at bakeries after school.
Brazilian Carrot Cake
- 3 large carrots or 15 baby carrots
- 4 eggs
- 1/2 cup oil
- 2 cups sugar
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 cup butter
- 3 tablespoons chocolate powder (I like using dark chocolate powder without sugar but most people use Nesquick)
- 1 cup sugar
- preheat the oven to 350*
- grate the carrots. (I used my food processor and then proceeded to make the rest of the cake in the food processor. If you don't have a food processor you can do the Brazilian style which is to grate the carrots by hand and mix the rest of the ingredients in a blender)
- In a blender (Brazilian make everything in blenders. If your blender is the $10 kind like mine than use a hand mixer. If you have a powerful blender than I suggest using it) mix the carrots, eggs, oil and sugar. Blend it for 5 minutes on high speed.
- Add the flour and blend well.
- Add the baking powder and slowly mix it in using a wooden spoon.
- bake for 30-40 minutes
- Make the topping while the cake is baking. Mix all the ingredients in a small saucepan and bring it to a boil. Add the topping to the cake and wait until it cools down to serve.